1 fresh 10-12 oz. trout
2 tbsp. clarified butter
1 tbsp. slivered almonds
Salt, pepper & garlic powder
Juice of 1/2 lemon
Flour for dredging
1/4 c. almond liqueur
1/2 c. heavy cream

Bone trout. Dredge in flour, shaking off excess. Heat butter in large skillet. Place trout in skillet, skin side up. Saute 2 to 3 minutes or until golden brown. Turn carefully with wide spatula. Sprinkle on almonds and place under broiler. Broil until almonds are browned.

Return fish to top of stove and saute 1-2 minutes. Add liqueur at once, off flame. Then flame to liqueur, shaking the pan until the flame dies out. Add salt, pepper and garlic powder to taste. Squeeze lemon juice into pan. Add cream. Shake pan well until sauce is thickened. Serve at once. Makes 1 serving.